Poaching is a gentle cooking technique that involves submerging food in a liquid, typically water, broth, or wine, at a low temperature, usually between 160°F and 180°F (70°C to 82°C). Unlike boiling, poaching maintains a temperature just below a simmer, allowing delicate ingredients such as eggs, fish, poultry, or fruit to cook slowly without agitation, which helps preserve their structure and texture.
The method is valued for its ability to retain moisture and subtle flavors, making it ideal for lighter dishes. Poached items are often served with a sauce made from the poaching liquid, which absorbs some of the food's flavor during the cooking process.
Common applications of poaching include poached eggs, poached fish, or fruit poached in syrup.
Compare sous vide. See also court bouillon for simple broths used in the poaching process.